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Hello from the kitchen!
Hope you are enjoying the summer weather. The old phrase, “When life throws you lemons you make lemonade,” is just what I do on a hot June day. Along with coldcut sandwiches and a plate of deviled eggs. No need to heat up the oven for this meal. As a child, we had our own chickens, so there were lots of deviled eggs, pickled eggs, dippy eggs and chicken corn soup with eggs. Keep cool this summer and drink a lot of water. Reminds me of the days of drinking from the garden hose. We always had fresh cold water from the mountain. Good memories. Now, on to the recipes for lemonade and deviled eggs. Eat well my friends and stay cool.
Lemonade (serves 4)
• 6 lemons
• 1.5 cups sugar
• 2.5 quarts water
Slice lemons in thin rings and lay in a large pan with sides. Add sugar to the lemons, using a hand masher to mash the sugar into the lemons to extract the juice. Let sit for 20 minutes, then add the water. Stir well. If you don’t like bits of lemon in your lemonade, you can strain out the juice. Chill and serve with ice and fresh slices of lemon. Makes 3 quarts lemonade.
Deviled or filled eggs (serves 6)
• 6 eggs
• 1 TBSP salt (put in water)
• 1/4 – 1/2 cup of your favorite mayonnaise
• 1 tsp regular or Dijon mustard
• 1/2 tsp each of salt and pepper
• 2 tsp’s vinegar
• paprika for on top
Boil the eggs with salt added for 12 minutes. Drain and cover the eggs with cold water and some ice to cool them down faster. I crack and peel eggs under running cold water. Cut eggs in half and put the yolks in a bowl and the whites on a plate to cool. Mash the yolks using a fork. Add the mayo, mustard, salt, pepper and vinegar and mix well. Spoon the egg yolk mixture into each egg white half till it’s all used up. Sprinkle the tops with a good smoked paprika. Cover and refrigerate till chilled.
*If you have no vinegar, you can use pickle juice
*Can also top with chopped fresh chives or bits of hot peppers
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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, “Preserving the Past: In the Kitchen with Bev Kauffman” in 2013 and is currently working on a second cookbook.